Fall has settled in. The air is crisp and cool here in Minnesota. This is my favorite time of year. I love watching the leaves change from bright green to shades of red, orange and gold. Pulling out my sweatshirts and jean jacket feel almost like a ritual. Autumn is all about taking brisk walks, raking leaves, wrapping up in cozy blankets and, of course, making and eating wonderful food.
With the change in the season comes a craving for warm foods made with fall fruits and vegetables like squash, apples and pumpkin. Fall also brings on my craving for soup. Nothing is more satisfying or provides more comfort than a bowl of great soup. When I saw the recipe for Harvest Pumpkin Soup, I thought – the perfect marriage. Two of my fall favorites all in one great recipe! And, this soup is a snap to make and is ready in about a half hour.
The only real “prep” for this recipe is chopping some onions and garlic. Because the recipe goes together so quickly, I pull out all the ingredients and do the prep right at the start.
Then I am ready to go. Melt the butter in a 3-quart saucepan until it sizzles. I love the sound of sizzling butter. And you can’t beat the aroma.
Add the onion, garlic, salt, pepper and chili powder.
Let it all cook for about 3 to 5 minutes until the onion is nice and soft.
Add the broth and continue cooking, stirring occasionally, until the mixture comes to a boil. Reduce the heat to low and let it cook for 10 minutes. Give the mixture a stir a few times while it cooks.
Stir in the pumpkin. The recipe calls for a 15-ounce can of pumpkin. If you have cooked fresh pumpkin, use 1 3/4 cups.
A wire whisk will help mix in the pumpkin. Cook for 5 more minutes.
Carefully stir in the whipping cream. The whisk is helpful here, too. Continue cooking 5 more minutes.
Remove the pan from the heat and very carefully transfer the soup to the bowl of a food processor, which is fitted with the metal blade. I've owned a food processor for only a couple of years, and have fallen in love with this appliance. It gets things done so quickly. Cover and process until smooth.
Return the soup to the saucepan, and cook over low heat until heated through.
Viola! Harvest Pumpkin Soup – ready to enjoy. Serve warm with a garnish of chopped fresh sage leaves.
What are your favorite fall foods? Come back and rate and review this recipe so I know what you thought of this recipe!